Ingredients: Bee hoon 250g ( soak n wash )  Live White Shrimps 300g ( devain )   Live blue flower crab 500g    Fish cake 1 big pc ( cut into slices )   Garlic 5 cloves ( minced )   Shallots 4 cloves ( minced )    Egg 1 ( beaten )   Napa cabbage 200g ( cut into smaller pieces )   Spinach 80g    Broth  600cc  ( I used vege broth, u can use chicken or ikan billis broth )    Fish sauce 2 tbsp    Salt 1 tsp   White pepper 1 tsp    Vegetable oil 3 tbsp      Method: 1. In the wok, heat up 2 tbsp of oil n put in half of the minced garlic, fry till fragrant n add in bee hoon n give a good mix. Set aside  2. Using the same wok, add in the remaining vegetable oil n stir fry shallots till brown n crispy. Set aside  3. Next, stir in beaten egg n give a quick stir n add in broth  4. Once boil, add in crabs n simmer for 5 mins. Next add in fish cake, prawns n bee hoon n continue to simmer for another 5 mins  5. Next, add in all the vegetables n mix evenly. Once boil, stir in fish sauce, salt n pepper  6. Off heat n dish out. Sprinkle shallots, spring onion n lime. Enjoy     Check out more seafood recipes on @CookingInSerenity on IG.

Ingredients: 500gm medium Fresh Prawns 4 clove of garlics – peeled 2cm piece fresh ginger, peeled 1 thumb size Lemongrass (white portion) 1 Red chilli 2 stalks of fresh Parsley 2 tbsp Cooking Oil 1 tsp Salt   Method: 1. Chopped finely garlics, lemongrass, ginger, chilli and fresh parsley. Set aside. 2. Clean prawns, remove shell and devein, tails intact. 3. Heat up 2 tbsp of cooking oil on medium heat, add in the finely chopped ingredients. Stir-fry until aromatic/fragrant. 4. Add in prawns. Toss for few minutes until fully absorbed the lemongrass garlics mixture. 5. Add 1tsp salt, mix well to combine. 6. Remove from heat and transfer the cooked prawns onto a serving plate. Serve immediately.   Check out more seafood recipes on @Jeanni62 on IG

  Ingredients: 150g of glass noodle 3 Lobsters 300g-400g each 1 whole garlic 6 ginger slices 3 coriander (top + roots) 2 tsp black pepper 6 stalks spring onion   Sauce 500ml chicken stock 2 tbsp light sauce 2 tbsp oyster sauce 2 tbsp Chinese cooking wine 2 tsp dark sauce 3 tsp sesame oil   Steps: 1. Soak glass noodles in room temperature for 10-15min then drain water away. Do not soak for too long otherwise glass noodles will become soggy and break into many small pieces after cooking. 2. Mix all ingredients for sauce and set aside. 3. Heat claypot or frypan till hot, then add some oil. Add garlic, ginger, coriander roots & black pepper, and fry till fragrant. Add glass noodles, sauce mixture and bring to slight boil or glass noodles colour is changed. 4. Cut the lobsters into halves, add some spring onion and simmer and cook them together with the mixture at step 2 with lid on for about 5-7 minutes depending on size of lobster. (Or Lobster is red)  5. Remove when most of the liquid has been absorbed by the noodles and let is sit with cover on for 2 minutes. 6. Serve with top part of coriander and spring onion   Check out more seafood recipes on @di_di_jiak on IG

Ingredients: 1. 2 lobsters (Boston Lobster/Australian Lobster), 800g -1.2kg 2. 1½ cup rice (soaked overnight preferred) 3. 1 litre chicken stock 4. 2 litres water 5. 50g dried scallops 6. 1 ginger, 2/3 into slices 1/3 julienne 7. spring onions (sliced chopped) 8. Salt to taste   Steps: 1. Cut 2 lobsters into halves. Remove claws and seperate halves 2. In a claypot, bring 1 litre chicken stock and 1 litres water to a boil 3. Add in 50g dried scallops and slices of ginger 4. Gently poach the lobster claws for 2-3 minutes 5. Remove lobster and place in a water bath to cool. 6. Once cooled, remove flesh from claws.  7. Put the claw shells in a muslin bag, and place into the stock 8. Simmer 45 minutes with the rice  9. Cook till rice expand but still retains its shape 10. Remove the muslin bag and ginger slices 11. Submerge the lobster halves in the porridge 12. Cook 2 minutes. Add in the claw flesh 13. Simmer 1 more minute. Turn off heat 14. Garnish with julienne ginger and finely chopped spring onions     Check out more seafood recipes on @di_di_jiak on IG

Ingredients: – Tiger/White Prawns 500g ( deveined ) – Corn flour 1.5 tbsp – Plain flour 1.5 tbsp – Cane sugar 2 tbsp ( u can use white sugar ) – Salt 1 tsp – Pepper 1/2tsp ( not in the pic ) – Garlic 3 cloves ( minced ) – Curry leaves ( 2-3 stalks ) – Nestum cereal 160g – Milk powder 1.5 tbsp – Unsalted butter 40g – Cooking oil ( adequate ) – Chilli padi ( 2 )   Steps: 1. Marinate prawns with corn flour, plain flour n salt. Set aside for half an hour 2. In the pan, add in vegetable oil n fry the prawns for 2-3 mins with the oil temperature 180 degrees. Set aside 3. In another pan, add in butter n sauté garlic till fragrant. Then add in curry leaves n chilli padi n gives a quick mix 4. Next, reduce heat n add in brown sugar. Once the sugar begins to caramelise, stir in cereal, milk powder n pepper. Continue to mix evenly till sugar combine n cereal becomes crispy 5. Next, add in prawns n continue to mix for another 1-2 minutes or fully absorbed. Dish out n enjoy   Check out more seafood recipes on @cookinginserenity on IG

 

Steps: I love to order this from tze char places! Decided to attempt cooking it myself! Made easy with ready made salted egg cheese sauce from @served.with! All I did was add one cut red chilli (of course if you have little chilli padi that would be better)! Got my fresh seafood supply of squid from Sunxion Seafood. Made it into a fried squid version using the fried seafood powder from @tipps_sg! No need to worry about finding recipe to make the fried batter. Just need to add the powder with water and you are ready to go! For fuss free cooking, instead of frying it in oil, you can also air fry it!   Check out more seafood recipes by @spoonsofdelights on IG

Steps: 1. Wash and clean the baby octopus with flour 2. For 500g of baby octopus, submerge it in 1.5 tbsp of white wine for 30 minutes 3. When ready to cook, pour 2 tbsp sesame oil into the frying pan 4. Add octopus in + 2 tbsp of light soy sauce and stir fry for 1 minute 5. Put in the 1 cut red chilli, 30g of minced garlic, 1.5 tbsp of sugar, 2 tbsp of chilli powder, and fry for another 2 minutes 6. Add sesame seed to top it off. (Be careful not to over cook the octopus! Once the tentacles start curling up means it is ready!)   Check out more seafood recipes by @spoonsofdelights on IG